NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
Loco moco is a Hawaiian dish and popular breakfast meal on the islands. It’s the ultimate breakfast meal prior to a big workday, consisting of rice, a hamburger patty, fried eggs, and brown gravy. Its unique mix of ingredients create a distinct taste that I’ve been missing lately, so I decided to whip one up the other day.
* this recipe makes enough for two loco mocos
Your first step is to make the brown gravy. Bring the broth/stock to a light boil, adding the black pepper, and let it simmer while you create your thickener. In a small bowl, add the potato starch and a little water, enough to make a milky-looking liquid. Slowly pour it into the broth, stirring as it thickens.
Once the gravy looks good, it’s time to put it all together. Fry up your eggs, leaving the yolks a little gooey. Put one scoop of rice on a plate or in a bowl, add the hamburger, then the eggs, and cover it with a scoop or two of gravy. Repeat the process for the next loco moco, and you’re good to go!